Directions

Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Sprinkle with kosher salt. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.

For sauce, place cut-up mango in a food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl. Stir in coconut milk, Asian chili sauce, and lime juice. Pour sauce over chicken wings.

Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally and reducing heat as necessary. Season to taste with salt.

Transfer to a serving platter. If desired, garnish with mango slices and cilantro.